Cozy Up with Butternut Squash & Sage Pasta for Autumn Bliss
Servings: 4 servings
Calories: 450kcal
Enjoy the comforting and nourishing Butternut Squash & Sage Pasta, perfect for cozy autumn nights.
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Equipment
- Oven
- skillet
- Pot
- Baking sheet
Ingredients
For the Pasta
- 8 oz Fettuccine or penne gluten-free options available
For the Sauce
- 1 medium Butternut Squash diced into bite-sized pieces
- 2 tablespoon Olive Oil extra virgin recommended
- 1 medium Onion fresh yellow or white
- 2 cloves Garlic minced
- 1 tablespoon Fresh Sage or dried sage in smaller amounts
- ¼ teaspoon Red Pepper Flakes optional
- 1 cup Vegetable Broth
- ½ cup Heavy Cream or Coconut Milk for dairy-free option
- ½ cup Parmesan Cheese or vegan cheese for dairy-free option
For Toppings
- ¼ cup Toasted Walnuts or pine nuts/pecans
- a few leaves Fresh Sage for garnish
Instructions
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for roasting the squash.
- Roast the Squash: Dice the butternut squash, drizzle with olive oil, season, and roast for 25-30 minutes.
- Cook the Pasta: Bring salted water to a boil, add pasta, and cook until al dente (8-10 minutes).
- Sauté Aromatics: Heat olive oil, sauté onion until translucent, then add garlic and sage for 1-2 minutes.
- Combine Ingredients: Fold in roasted squash, add vegetable broth, mash for creaminess, stir in cream and Parmesan.
- Toss the Pasta: Add cooked pasta, toss with sauce, and season with salt and pepper.
- Serve: Plate pasta and top with walnuts, Parmesan, and sage leaves. Optionally drizzle with lemon juice.
Notes
This dish keeps well and can be made a day in advance. For a chunkier sauce, mash the roasted squash roughly.
Nutrition
Serving: 1serving | Calories: 450kcal | Carbohydrates: 60g | Protein: 12g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 700mg | Fiber: 6g | Sugar: 5g | Vitamin A: 5200IU | Vitamin C: 30mg | Calcium: 150mg | Iron: 2mg